Zucchini Taco Boats GF/DF
Looking for a gluten and dairy free taco night in less than 20 minutes? I’ve got you covered! These zucchini boats have tons of protein, fiber, and flavor that everyone will enjoy.
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 491 |
| Fat: | 20 g |
| Carbohydrates: | 36 g |
| Protein: | 43 g |
| Cholesterol: | 100 g |
| Sodium: | 129 mg |
| Fiber: | 9 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 lb1 lb1 lb US Wellness Meats Ground Beef (85% Lean)
- 5 whole5 whole5 whole Zucchini, cut lengthwise with seeds scooped out
- 1 cup1 cup1 cup Onion, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 0.5 cups0.5 cups0.5 cups Salsa
- 1 whole1 whole1 whole Primal Palate Taco Seasoning
- 1 cup1 cup1 cup Black Beans, drained
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- - lightly salt and olive oil zucchini halves.
- - place in airy fryer for 12 minutes at 400 degrees.
- Filling:
- - heat oil in cast iron skillet on medium high heat.
- - add onion and garlic - cook for 1 minute.
- - add turkey - cook for 5 minutes, stirring occasionally.
- - add salsa and taco seasoning- stir to combine and cook for 2 minutes.
- - add beans and cook until most of the liquid has dissolved.
- To serve:
- - fill zucchini boats with taco mixture.
- - top with your favorite ingredients like:
- cocojune organic yogurt
- Tomatoes
- Red onion
- Avocado
- Lime
- Cilantro
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